Formula: China flour 165g, invert syrup 1 16g, peanut oil 50g, water 4g, custard powder 4g, salted egg yolk 20g, lotus seed paste 20g, egg yolk 1g and a quarter of protein.
1. Make the crust first. Mix the syrup, peanut oil, water and custard powder (if any, don't add it, it doesn't matter, I won't add it) evenly.
2, add flour, without sieving, just add it directly, Chinese snacks don't pay attention to this.
3. Then use a scraper or scraper to stir evenly from bottom to top. The operation is simple, as shown on the right in a moment.
Wrap the plastic wrap and let it relax for at least 2 hours. It is best not to refrigerate. Even if the skin after refrigeration is heated, it will feel a little sticky.
5. Next, divide the stuffing. Because egg yolk should be wrapped, according to the ratio of skin stuffing 3:7, the filling part is 35g, so egg yolk+white lotus seed paste =35g, and then egg yolk should be wrapped with lotus seed paste. Cover the separated fillings with plastic wrap and set aside.
6. It takes a long time to divide the stuffing, because it needs to be accurately weighed and then wrapped one by one. In this way, the time for crustal relaxation is almost the same. Divide a cake crust 15g and cover it with plastic wrap for later use.
7. Then pick up the crust and flatten the middle part with your thumb.
8. Then add the stuffing and slowly push the skin up with the tiger's mouth.
9. Then close your mouth and push it up slowly, which is similar to the feeling of wrapping jiaozi. Actually, it's not difficult It feels easier than jiaozi. Because the skin is oily, non-sticky and easy to push. You just have to try. The recipe of this crust is very good.
10, finally closed.
1 1. If you don't need to sprinkle powder to prevent sticking, just press out the pattern in the moon cake mold. You can brush a thin layer of oil around the flower piece and mold in advance.
12. After pressing them one by one, you can bake them. There is no need to spray water because there is no powder coating to prevent sticking. Bake at 200℃ for 5 minutes to solidify.
14, continue to bake in the preheated oven (Hays C45, set the temperature according to the temper of your oven) 180℃ 15 minutes.
15. Seeing that the moon cakes around are a little bulging and the surface has been colored, it means that they are baked.
? Extended data:
Mooncake (pinyin: yuè bǐng) is one of the traditional Chinese cakes with a long reputation, and it is the custom of Mid-Autumn Festival. Moon cakes are round and shared by the whole family, symbolizing reunion and harmony. Ancient moon cakes were eaten as sacrifices in the Mid-Autumn Festival. It is said that the custom of eating moon cakes in Mid-Autumn Festival began in the Tang Dynasty. It was popular in the court in the Northern Song Dynasty and later spread among the people. At that time, it was commonly known as "small cake" and "moon group". Combining moon cakes with local food customs, Cantonese moon cakes, Beijing moon cakes, Suzhou moon cakes, Chaozhou moon cakes and Yunnan moon cakes have been developed, which are deeply loved by people all over the country.